1. ENDIVE:. 2. Heat oil in large nonstick skillet over medium-high heat until very hot. 3. Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes. 4. Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes. 5. Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes. 6. Season to taste with salt and freshly ground black pepper. Let cool to room temperature. 7. SANDWICHES:. 8. Preheat oven to 350°F Arrange bread on baking sheet. 9. Spread 1 side of each bread slice lightly with butter. 10. Turn 4 bread slices over, buttered side down. 11. Divide ham and cheese among plain sides of 4 bread slices. Top with remaining bread slices, buttered side up. 12. Heat large nonstick skillet over medium heat. 13. Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes. 14. Transfer sandwiches to same baking sheet, browned side up. 15. Repeat with remaining 2 sandwiches. Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes. 16. Place 1 sandwich on each of 4 plates. 17. Spoon endive, 2 pickles, and mustard alongside each and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
